Scott C.
TVWBB Super Fan
I'd first check the probe location and see what the dome gauge says. When I was running into long cook issues, it turned out my probes were too close to the edge, even at 4" in, and I was actually cooking at more like the 200 degree the dome said it was running, instead of thr 225 I was shooting for.
I ended up making a longer mount for the probe so I could set it dead center and 3" below the top grate. It's rock solid now.
Just this weekend, I did 4 butts (~34 lbs bone-in), and ran them for 14 hours at 225, then bumped the temps up to about 240 with the DX2 once the internal temp got to around 180 to keep on schedule for the guests. I ended up finishing at 16-1/2 hours to get to 200 internal.
I will agree that if the internal temps start creeping towards the end, just bump the temps a bit.
I ended up making a longer mount for the probe so I could set it dead center and 3" below the top grate. It's rock solid now.
Just this weekend, I did 4 butts (~34 lbs bone-in), and ran them for 14 hours at 225, then bumped the temps up to about 240 with the DX2 once the internal temp got to around 180 to keep on schedule for the guests. I ended up finishing at 16-1/2 hours to get to 200 internal.
I will agree that if the internal temps start creeping towards the end, just bump the temps a bit.